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Recipe by olive magazine

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1. Gently heat the sugar with 250ml water until dissolved, then simmer for 2 minutes.
2. Tear the basil leaves, add to the syrup and infuse until cool. Strain, mix with the orange juice and zest then churn in an ice cream maker until frozen, or freeze in a container, stirring once or twice.

Per serving

268 kcalories, protein 0.6g, carbohydrate 70.7g, fat 0.1 g, saturated fat 0g, fibre 0.1g, salt 0.01 g

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• weenelly

  09 August 2008

  weenelly commented on this recipe

  we are on holiday in malta so i came online got this recipe to make as its very hot here it turned out well in texture but it was so sweet we couldnt eat it so had to through away why do you need so much sugar thanks weenelly

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Ingredients

• 250g caster sugar
• a large bunch basil
• 4 oranges , juiced, 2 zested

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 30 minutes plus freezing

Ingredients

• 250g caster sugar
• a large bunch basil
• 4 oranges , juiced, 2 zested

Per serving

268 kcalories, protein 0.6g, carbohydrate 70.7g, fat 0.1 g, saturated fat 0g, fibre 0.1g, salt 0.01 g

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